| 虾加工副产物蛋白肽提制及其生物活性研究进展 |
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| 引用本文： | 徐文思,张梦媛,李柏花,杨祺福,危纳强,杨品红,周顺祥. 虾加工副产物蛋白肽提制及其生物活性研究进展[J]. 食品工业科技, 2021, 42(17): 432-438. DOI: 10.13386/j.issn1002-0306.2020080301 |
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| 作者姓名： | 徐文思 张梦媛 李柏花 杨祺福 危纳强 杨品红 周顺祥 |
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| 作者单位： | 1.湖南文理学院生命与环境科学学院，湖南常德 4150002.水产高效健康生产湖南省协同创新中心，湖南常德 4150003.环洞庭湖水产健康养殖及加工湖南省重点实验室，湖南常德 4150004.顺祥食品有限公司，湖南益阳 413200 |
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| 基金项目： | 湖南省水产产业技术体系建设项目（湘农发[2019]26号）；2019年湖南省教育厅科学研究项目（19C1280）；湖南文理学院博士启动基金（19BSQD05，19BSQD06）；环洞庭湖水产健康养殖及加工湖南省重点实验室开放课题（2019KJ006，2019KJ012）；2019年度湖南文理学院大学生创新创业训练计划项目（校办通[2019]16号） |
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| 摘 要： | 随着社会对水产品需求的不断提高，虾类产业链规模不断扩大，导致虾类加工过程中副产物激增，即虾头、虾壳、虾足以及低值小虾等部分，这些副产物中同样含有丰富的营养物质。本文归纳总结几种虾副产物中活性蛋白肽的提取方法及其活性研究进展，旨在为虾副产物进一步产业化开发利用提供参考；从虾副产物中提取制备的活性多肽在功能食品开发利用领域有着广泛的应用潜力与市场前景。
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| 关 键 词： | 虾副产物 多肽 提取 生物活性 |
| 收稿时间： | 2020-09-01 |
Research Progress of Protein Polypeptides Extraction and Bioactivities from Shrimp Processing By-products |
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| XU Wensi,ZHANG Mengyuan,LI Baihua,YANG Qifu,WEI Naqiang,YANG Pinhong,ZHOU Shunxiang. Research Progress of Protein Polypeptides Extraction and Bioactivities from Shrimp Processing By-products[J]. Science and Technology of Food Industry, 2021, 42(17): 432-438. DOI: 10.13386/j.issn1002-0306.2020080301 |
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| Authors: | XU Wensi ZHANG Mengyuan LI Baihua YANG Qifu WEI Naqiang YANG Pinhong ZHOU Shunxiang |
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| Affiliation: | 1.College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde 415000, China2.Hunan Provincial Collaborative Innovation Center for Efficient and Health Production of Fisheries, Changde 415000, China3.Hunan Provincial Key Laboratory for Health Aquaculture and Product Processing in Dongting Lake Area, Changde 415000, China4.Shunxiang Food Co., Ltd., Yiyang 413200, China |
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| Abstract: | With the increasing demand of the society for aquatic products, the expansion of shrimp industry, it gives rise to a large amount of shrimp by-products waste, such as shrimp heads, shrimp shell, shrimp feet, and low-value ones, which contains a large amount of nutrients. In this paper, the extraction technology and bioactivities of protein polypeptides from several shrimp by-products are summarized, which provides a reference for further efficient development and utilization of shrimp by-products. The active protein polypeptides extracted from shrimp and its by-products have broad application potential and market prospects in the development and utilization of functional foods. |
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